Anti-Frost Packaging System

ABSTRACT

This invention is embodied by an absorbent pad for placement in typical packaging for food (meat, fish) prior to freezing. By adding liquid to the absorbent pad and pre-freezing that liquid prior to inserting it into the food packaging, condensation will be forced to occur within the absorbent pad instead of on the clear see-through surfaces of the food packaging. In other words, this invention&#39;s absorbent structure will collect and trap condensate from the air inside the food container because it contains material below the dew point temperature. By forcing condensation within the absorbent pad before condensation can form on interior surfaces of the container, the clear see-though packaging of the food container will stay clear instead of being obstructed by frost.

FIELD OF THE INVENTION

This invention relates to reducing frost build-up on see-though windowsof frozen food containers.

BACKGROUND

Many frozen and refrigerated goods and products are packaged simply byplacing them on a tray and wrapping them in a clear film, (e.g.cling-wrap, stretch-wrap-film, cellophane, etc.). After this simplepackaging, some of these goods are frozen and put on display. This coldenvironment in which these goods are displayed causes condensation toform on the inside surface of the clear film. This condensation thenfreezes when placed in a cold enough environment, the frost obscuringthe product inside the packaging.

What is needed is a way to maintain clear container lids, unobstructedand free of frost, for a more appealing presentation to consumers andfor conditions conducive for visual inspection.

SUMMARY OF INVENTION

This invention maintains clear container lids, unobstructed and free offrost, when in frozen environments. This creates a more appealingpresentation to consumers and for conditions conducive for visualinspection. Similarly, this invention prevents frost from developing onthe contents of the container, which protects the contents from frostdamage. In general, this invention achieves these results by creatingand maintaining drier air inside the container.

In general, the invention is embodied by an anti-frost system for frozenfood container having a see-through surface. The system principallyrelies on an absorbent pad to hold a liquid substance in solid form forthe purpose of forcing condensation within the container on the padinstead of on the see-through surface. An optional adhesive layer can beused to secure the absorbent pad to an inside wall of the foodcontainer.

For the preferred operation, a user would first introduce (pour) apredetermined amount of liquid onto an absorbent pad. Next, the padwould be cooled enough to freeze the liquid in the pad. Once the liquidis frozen, the pad would be placed into the food container with unfrozenfood and the food container would be closed/sealed in the ordinary way.In this way, the absorbent pad will force localized condensation tooccur on the pad instead of on the clear see-through packaging.

In addition to the previously mentioned benefits, this inventionpreserves the structural integrity of a packaging structure, by reducingor eliminating degradation which occurs from exposure to moisture. Also,frozen foods, and other goods, benefit from a dryer environment duringstorage, specifically an extended shelf life.

DETAILED DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates a cross-section view of prior art. As shown, anunprotected container 4 may suffer from frost 6 forming on its internalsurfaces 2. Of note is the impediment to viewing the contents 3 insidethe container as a result of frost 6 build-up on clear cover 2 or filmwrap 2. This situation prevents visual inspection and creates anon-aesthetically pleasing presentation of a frozen container's 4contents 3.

FIG. 2 illustrates a cross-section view of the preferred embodiment.This embodiment illustrates an absorbent condensation trap 1 lying flaton a horizontal surface of container 4. In this embodiment, theabsorbent condensation trap 1 is ring-shaped (or “halo-shaped”). Thisconfiguration preferably follows the perimeter of the package contents 3and allows the packaged contents 3 to rest against the container 4 ortray bottom. It is preferred to arrange the contents of the foodcontainer so that the condensation trap 1 is exposed as much of theambient air of the food container as possible.

FIG. 3 illustrates a cross-section view of an alternate embodiment. Thisembodiment illustrates an absorbent condensation trap 1 that covers mostof the container 4 or tray bottom, with the package contents 3 restingon top of the absorbent condensation trap 1. In this embodiment, theabsorbent condensation trap 1 is pad-shaped, where the food rests on thepad and the pad preferably protrudes out from the food.

FIG. 4 illustrates a cross section view of a container 3 having highsides. This embodiment illustrates an absorbent condensation trap 1 withadhesive backing 7, which allows the absorbent condensation trap 1 to besecured to an interior surface of container 4. In FIG. 3, the absorbentcondensation trap 1 is secured to a wall of container 4. The adhesivebacking 7 is exposed after removing its protective paper/film 8. In thisembodiment, the absorbent condensation trap 1 is adhered to at least onewall, preferably all walls.

FIG. 5 illustrates a cross-section of a container 4 with short sides.FIG. 4 is similar to FIG. 3, but illustrates a condition where thecontents 3 are proud of the container's 4 walls. Observe the clear film2 over the container 4 is stretched snug against the contents 3.

FIG. 6 illustrates a cross-section of the preferred absorbentcondensation trap 1 with adhesive backing 7 and release paper (or film)8. The release paper 8 is to keep the adhesive sticky until just priorto adhesion. Also visible in FIG. 6 is the frozen element 9 suspendedwithin the absorbent condensation trap 1 of this embodiment.

FIG. 7 illustrates a cross-section of absorbent condensation trap 1embodiment without any adhesive 7. This embodiment would be mostapplicable for conditions represented in FIGS. 1 and 2.

FIG. 8 illustrates an embodiment of the condensation trap 1 placed intoa bag 10 of food 12, such as chicken, shrimp, or vegetables.

FIG. 9 illustrates a perspective view of an embodiment of fish 14packaged in the typical way, but with the addition of a ring shapedcondensation trap 1.

FIG. 10 is a cross-section view of the embodiment shown in FIG. 9.

FIG. 11 is an exploded view of the embodiment shown in FIG. 9.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

This invention is embodied an absorbent pad (or condensation trap) thatcontains frozen material within it. This invention is installed intoexisting containers prior to said containers being placed into a freezeror refrigerated display or storage. This invention introduces atemperature below the dew point temperature of the ambient air aroundthe container to extract condensate from the air and trap it locallyinside the invention's absorbent structure, away from the clear film,window, or lid of said container. Because the environment of thisproduct and packaging is ultimately frozen, there is no need to balancethe exothermic heat released by condensation against the cold materialat the time the product is added to a container with unfrozen food. Theamount of cold material suspended inside the invention's absorbentstructure can be excessive, well beyond the minimum required quantity.

The preferred embodiment of this invention provides significant coldmaterial inside the container 4 to quickly force the formation ofcondensation locally, before the packaging and contents is frozen andplaced into a display freezer. This forced condensation beginsimmediately. Ideally this cold absorbent material is at least 20 degreesFahrenheit below the dew point temperature, but just five degrees belowthe dew point temperature is sufficient. In other words, the materialdoesn't have to be frozen as long as it is about 20 degrees below thedew point temperature of the ambient air around the food container. Butfor simplicity sake, it is preferred to simply freeze the material priorto inserting the absorbent pad into the food container.

As shown in FIGS. 2 and 3, the preferred embodiment of this invention isan insert 1, which is placed into packaging (2, 4) to remove moisturefrom the air prior to freezing the food content. Moisture is removedfrom the air by placing or adhering the insert 1 inside the foodcontainer (2, 4). The insert (or absorbent structure) 1 preferablyoccupies the available exposed surface area within the container 4,excluding the area occupied by the contents and by the clear covering 2or lid. However, any amount of surface area can force the desiredcondensation and achieve the desired result. When applying the absorbentstructure 1 to the walls of the container 4, it is preferred to use anembodiment with an adhesive backing 7.

The preferred embodiment of absorbent structure 1 is an absorbentsubstrate material known in the art such as air-laid, cotton, sponge,superabsorbent polymer, etc. The key is to add liquid and preferablyfreeze it prior to putting the absorbent structure 1 into the container4. It is preferred to add a measureable and controllable quantity ofmaterial, e.g. salt water, ethylene glycol, gel. It is preferred to addthis material at the rate of 5 tablespoons per cubic foot of volumecaptured by the packaging. The material added to the absorbent structure1 may be liquid at the time it is introduced to the absorbent structure1 and then frozen some time before use.

It is important that the absorbent substrate 1 not be completelysaturated prior to freezing. Preferably, the absorbent substrate shouldbe at 80% saturation or less after being imparted with material to befrozen (e.g. salt-water). This unused 20% abortion capacity is thenavailable for collecting condensation, which will form locally and bewicked into the absorbent substrate 1.

Once the material absorbed by the substrate 1 has been frozen, theabsorbent substrate 1 is placed on the bottom of the packaging tray 4before adding the food contents 3 for freezing/storage/display (e.g.frozen fish). Lastly, the clear film 2 may be applied over the contents.

The sealed and packaged product, i.e. “unit”, is preferably kept in anenvironment above the dew point temperature for a period (of time) afterthe frozen substrate 1 has been added to the unit, and before the unitis frozen and placed into a frozen display, or any frozen environment.The forced condensation within the closed food container beginsimmediately. It is preferred to maintain the sealed and packaged unitabove the dew point temperature for a period of time between 30 secondsand 5 minutes, before freezing the food container and its contents orplacing it into a frozen display or other frozen environment. Althoughnot required, this time period allows the ambient air within the closedfood container to approach equilibrium and the absorbent structure 1 toabsorb as much moisture as possible. With the air moisture inside thecontainer is extracted as condensate 5 and trapped within the absorbentstructure 1, it does not form on the clear film 2, or clear lid 2, or onthe container contents 3, or on the inside surfaces of the containeritself. This clear surfaces/film 2 becomes cold when introduced to afreezer. Unprotected, clear film wrap, or lids, or windows, are prone tofrosting unless this invention is used.

FIGS. 8-11 illustrate two embodiments of the invention. Turning to FIG.8, FIG. 8 illustrates an embodiment of the absorbent pad (orcondensation trap) 1 placed into a bag 10 of food 12. The bag 10 of food12 could be any food. Typically, this bag of food would include thingslike meat, fish, shell fish, or vegetables. But this invention wouldwork on any food.

In operation, the absorbent pad 1 is pre-treated as described above. Inshort, this means liquid has been absorbed by the pad 1 and pre-frozen(or at least cooled between 5 and 20 degrees below the dew point) priorto inserting in the bag 10 of unfrozen food 12. Although not required,it is preferred to allow some amount of time to elapse (preferablybetween 30 seconds and 5 minutes) prior to freezing the entire bag offood. In other words, the bag of food should not be frozen prior toinserting the pre-cooled absorbent pad 1. Rather, the pre-cooledabsorbent pad 1 should be placed into a bag of unfrozen food, sealed andallowed to reach equilibrium (preferably 5 minutes) before the whole bagof unfrozen food is frozen. Following these steps will forcecondensation to form within the absorbent pad 1 rather than the sides ofthe bag. It is important to force condensation within the absorbent pad1 because that will capture the ambient moisture before it can frost thesides of the bag during the bag-freezing process where the frost couldobscure see-through packaging.

FIGS. 9-11 illustrate an embodiment of the invention for use withtypical meat and fish packaging that you would find in any grocerystore. Typical meat and fish packaging employs a rectangular dish 16typically made from Styrofoam or similar material. A meat pad 18 isusually placed under the meat to absorb liquid. Meat, such a fish 14 isplaced in the dish 16, with the meat pad 18 under the meat. The entirecontainer is then wrapped in plastic (plastic not shown in FIGS. 9-11)and frozen prior to putting on the shelf in the grocery store. Thisembodiment adds an absorbent pad containing pre-frozen material.

The absorbent pad could be any shape or size. It is preferred to sizethe absorbent pad 1 relative to the volume of air in the container (notcounting volume occupied by food). The preferred pad should have anexposed surface area equating to 20% of the container's overall interiorsurface area for the first ½ Ft³ of open interior volume (i.e. notoccupied by food), and an additional 20% exposed surface area for everyadditional ⅓ Ft³ of open interior volume. Those in the art willrecognize the ability to modify these ratios depending on thecircumstances. Likewise, it is preferred not to cover the absorbent pad1 with the contents of the container. This invention works best when asmuch of the absorbent pad 1 is exposed to the ambient air of thecontainer as possible. In this way, the preferred shape here is a ringshape (or halo shape) following the inside perimeter of the container. Aring shape should be sized to fit around the food item being frozen.Thus, if the food is rectangular shaped, the shape of the ring would bepreferably be rectangular shaped. The ring-shaped absorbent pad 1 ispreferably placed between the meat and the meat pad so that it can morereadily communicate with the air inside the container.

As previously described, it is important that the absorbent pad 1contain pre-frozen material before inserting it into packagingcontaining the unfrozen meat. That way, the absorbent pad 1 forcescondensation at the absorbent pad 1 instead of allowing frost to form onthe clear plastic wrap during the freezing of the meat process.

The embodiments and examples set forth herein were presented in order tobest explain the present invention and its practical applications and tothereby enable those of ordinary skill in the art to make and use theinvention. However, those of ordinary skill in the art will recognizethat the foregoing description and examples have been presented for thepurposes of illustration and example only. The description as set forthis not intended to be exhaustive or to limit the invention to theprecise form disclosed. Many modifications and variations are possiblein light of the teachings above without departing from the spirit andscope of the forthcoming claims. Accordingly, any components of thepresent invention indicated in the photos or herein are given as anexample of possible components and not as a limitation.

1. A method for preventing frost from forming on a see-through surfaceof a frozen food container, the method comprising the steps of:introducing a predetermined amount of liquid onto an absorbent pad,cooling the absorbent pad to at least five degrees Fahrenheit below anambient temperature of the food container, placing the absorbent padinto the food container, adding unfrozen food to the food container,closing the food container, and freezing the contents of the foodcontainer.
 2. The method of claim 1, the cooling step comprisingfreezing the liquid.
 3. The method of claim 1 further comprising waitinga period of time between the closing step and the freezing step.
 4. Ananti-frost system to prevent the formation of frost on see-throughsurfaces of frozen food containers, the anti-frost system comprising: afood container having a see-through surface, a first absorbent pad forabsorbing liquid from an item of food placed in the food container, asecond absorbent pad, the second absorbent pad for absorbingcondensation from the ambient air. an adhesive layer located at a topside of the pad and configured to adhere to an upper interior wall ofthe frozen food container.
 5. The anti-frost system of claim 4, thesecond absorbent pad comprising an adhesive layer for adhering thesecond absorbent pad to an interior surface of the food container.